Limosilactobacillus fermentum JL-3 isolated from “Jiangshui” ameliorates hyperuricemia by degrading uric acid

Recent studies into the beneficial effects of fermented foods have shown that this class of foods are effective in managing hyperuricemia and gout. In this study, the uric acid (UA) degradation ability of Limosilactobacillus fermentum JL-3 strain, isolated from “Jiangshui” (a fermented Chinese food)...

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Detalles Bibliográficos
Autores principales: Wu, Ying, Ye, Ze, Feng, Pengya, Li, Rong, Chen, Xiao, Tian, Xiaozhu, Han, Rong, Kakade, Apurva, Liu, Pu, Li, Xiangkai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2021
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8007157/
https://www.ncbi.nlm.nih.gov/pubmed/33764849
http://dx.doi.org/10.1080/19490976.2021.1897211

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8007157/
https://www.ncbi.nlm.nih.gov/pubmed/33764849
http://dx.doi.org/10.1080/19490976.2021.1897211

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